Description
Elevate your social gatherings with this vibrant, nutrient-dense harvest veggie tray. Featuring a colorful selection of crisp, seasonal vegetables paired with a rich, preservative-free homemade ranch dip, this appetizer offers a gourmet experience. By using fresh herbs like dill and parsley combined with a creamy Greek yogurt base, you create a sophisticated snack that highlights the natural sweetness of farm-fresh produce. It is the perfect, wholesome centerpiece for both casual brunches and elegant evening events.
Ingredients
4 large carrots, peeled and cut into sticks
1 medium English cucumber, sliced into batons
3 assorted bell peppers, de-seeded and sliced
2 cups broccoli florets, blanched
1 cup Greek yogurt
2 cloves garlic, minced finely
1/4 cup yellow onion, minced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 tablespoon extra virgin olive oil
Salt, pepper, and onion powder to taste
Instructions
In a medium mixing bowl, combine the Greek yogurt, minced garlic, and finely minced onion.
Fold in the fresh chopped dill and parsley until evenly distributed.
Slowly whisk in the olive oil in a steady stream to emulsify the dressing.
Season the dip with salt, pepper, and onion powder to taste, adjusting herbs if necessary.
Refrigerate the dip for at least 30 minutes before serving to allow flavors to meld.
Arrange the carrot sticks, cucumber batons, sliced bell peppers, and blanched broccoli florets on a serving platter.
Serve the chilled dip alongside the fresh vegetables.
Notes
For the best flavor, use the freshest herbs possible. Blanch the broccoli for only 30-60 seconds in boiling water followed by an ice bath to maintain a vibrant green color and crisp texture. You can substitute the Greek yogurt with sour cream or mayonnaise for a richer mouthfeel if preferred. Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: Lunch
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 4g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg